Mexican Chorizo Rice is a completely enhanced and zesty rice dish that goes extraordinary with tacos, quesadillas, burritos, and so on! It's stacked with crisp chorizo wiener that has been cooked and disintegrated, some corn, and a jar of Rotel tomatoes.
This is unquestionably a meat sweethearts rice dish. I've utilized a full pound of crisp Chorizo wiener, the Mexican kind. Not the relieved Spanish kind. It's a pork wiener with loads of seasonings, including paprika. Search for it in the meat segment of your market, as a rule with the ground Italian wiener.
Since Cinco de Mayo is practically around the bend, I have been trying a wide range of Mexican-style plans. They're a major most loved for me at any rate, however particularly this season.
Also Try Our Recipe : Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)
Ingredients
- 1 (14.5-ounce) can chicken broth
- 1 cup long grain rice
- 1 pound Mexican-style chorizo
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 cup frozen corn, defrosted
- chopped fresh cilantro, optional
- Chipotle flavored TABASCO Sauce, optional
Instructions
- Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
- Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
- Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
- Stir in rice. Serve with cilantro and TABASCO if desired.
For more detail : bit.ly/30u9PLF
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